Kitchen Sink Sweet & Salty Cookies

Kelly Williams Recipe

By Kelly Williams Wildflours

Makes about 4 dozen (give or eat a few)
Prep Time:
Cook Time:

I love the combination of sweet and salty! So I came up with this recipe to incorporate all of my favorites! You can mix 'n match your own favorites or make as is! The fun of baking is creating things to your own taste, so have fun! And enjoy! :D (Next time I make them I promise to take a pic. The holidays are coming up so it won't be long. ;) ) (photo is from bing images and not of my actual cookie, but looks VERY similar to what mine look like. will take a pic of mine the next time I make them.)


2 1/2 cups
1 tsp.
baking soda
1 tsp.
salt, can cut down to a 1/2 tsp. if preferred
sticks butter, softened
3/4 cup
3/4 cup
packed dark brown sugar
2 tsp.
large eggs
1 cup
semi-sweet chocolate chips
1 cup
white chocolate chips
1 cup
coarsely broken ruffles potato chips
1 cup
1 cup
small pretzel twists broken into 1/2
1/2 cup
coarse chopped mixed nuts, i use peanuts, macadamias and cashews, salted or unsalted
of a 14 oz. bag kraft caramels (unwrapped)
1 Tbl.
coarse sea salt

Directions Step-By-Step

Preheat oven to 375. Combine flour, soda and salt in small bowl. In mixer bowl, cream butter, sugars and vanilla til creamy. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed especially bottom. Slowly beat in flour mixture. Stir in rest of ingredients except caramels, water and sea salt. (I like to pre-mix the ingredients in a bowl tossing them. It makes adding them to the dough much easier and you don't have to stir as much and prevents the potato chips from breaking up too much.) Drop by rounded tablespoons (about large walnut-sized) onto ungreased cookie sheets. Or you can make them smaller. I prefer cookies that are a bit larger than the dinky ones.) If making larger ones, *lightly press tops down with palm of hand just a *tad. Bake for 9-12 minutes, depending on size, or until golden brown. Don't overbake. Remove to wire racks to cool. In medium bowl, melt caramels with water in microwave til melted. With spoon or small whisk, drizzle over cookies a few at a time. Sprinkle caramel with sea salt as you go. Just a little. Repeat til all are done. Let caramel cool and harden. Store airtight.

About this Recipe

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Kelly Williams Wildflours
Nov 12, 2011
Sorry to hear about your diabetes, Kathy. Maybe someday they'll finally find a cure for so many diseases. I have a few myself as well as my hubby. But you just get by as best as ya can! :D ;) Hugs to you! Hopefully the teachers will enjoy the cookies. (I have Crohn's disease and my hubby has M.S. We're quite a pair! :D )
Kathy West Author
Nov 12, 2011
Kelly, I'm not allowed much in the area of sweets because of diabetes, but my daughter is a teacher and takes things to work a lot. She likes to take and I like to bake. These cookies look totally awesome and I can't wait to give them a try ... for the teachers of course! ;D
Nov 12, 2011 - Kelly Williams shared a photo of this recipe. View photo
Kelly Williams Wildflours
Nov 11, 2011
Oooh, sounds wonderful, Kathy! :D You should add/post your recipe! :D